Tips or pic for a pork crown roast

[clloyd]

I want to make an impressive display of pork crown roast for the holidays. Anyone ever done one and can give me some guidelines? I imagine ill fill the center with stuffing and make some kind of apple glaze to drizzle on it.

 

[chaspope]

You must have been watching Anne Burrell yesterday.  I have never smoked a pork crown roast, but I can't imagine it would be a whole lot different than a pork roast.  I'm curious to see how this comes out.  I love them.

 

[forluvofsmoke]

I haven't had the pleasure of smoking a crown roast (yet), but this may help you get some good ideas on what methods you may want to use:

http://www.smokingmeatforums.com/ne...=1&byuser=&output=all&sdate=0&containingforum[0]=100&replycompare=gt&numupdates=&newer=1&type=all&advanced=1

I also did a web search for pork crown roast and had tons of hits, with many from network TV show recipes...one from Whole Foods was with wild rice stuffing...the finished pic looked great. Another was from Tyler Florence (food network), and many more more to numerous to mention...lots to choose from there, but if you plan to smoke one, look over what others have done here on SMF to decide how you want to plan your smoke (potential methods and seasonings).

Eric

 

[brican]

Crown roast of pork are impressive for a center piece and a delight to eat, making one takes a bit of skill or it can look like the dogs been chewing it.

To make a proper one you need a couple of rib pork loins (with ribs cut longer than normal) of at least eight chops on each. Feather bones needs to be removed then chine bone needs to be cut in between the joints. Ribs need to be cleaned (to the eye) back and scraped, trim back fat and silver skin off the eye and then you are ready to tie and make the crown

This is the quick instructions (I’m at work doing Blood sausage not much free time)

Dead easy – takes a bit of time

I will look for my photos when I get home

HTH

Robert

 

[dirtsailor2003]

I did one last year for Easter. I didnt brine it, but I rubbed it with SPOG and wrapped it in plastic wrap overnight. The next day I tied it to form the crown and placed it in the smoker at 250. I cooked it until the IT was 145. I did the Whole Foods recipe for the wild rice stuffing. I made a spicy apple chutney to go along with it. It was fantastic. Unfortunately no pics! The camera card was MIA!!!

 

[portlandroger]

I see you are in Bend. I'm in Portland & use a Webber Smoky Mt. Cooker.  I've smoked just about everything except a Crown of Pork.  I'm doing one for Christmas and have a couple of questions about the one you did for Easter...

What wood did you use?

How much smoke did you lay on your roast? (light, medium, heavy, super heavy)

Did your roast get a bark on it?

How long did it take to get to 145?

What is SPOG?

Thanks very much!

 

[fpnmf]

I did a crown roast last year...

http://www.smokingmeatforums.com/t/...crown-roast-with-crown-view-final-pics-yummie

  Craig

 

[linguica]

Here is a how to video on Crown Roast:

http://www.rachaelrayshow.com/videos/view/48/3043/

 

[portlandroger]

Craig,

How long did the 7lbs cook at 225° to reach an 

internal temp of 145°?

 

[chef jimmyj]

You said you like Apple Glaze...This Recipe is very old and has been a favorite for 2 generations. Give the Brine a shot too...JJ

Apple Pork Topper

3C Apple Sauce

3T Dijon Mustard

3T Brown Sugar

2T Apple cider Vingar

1tsp Rubbed Sage

1/2tsp Black Pepper

1/2tsp Salt

1/8tsp Cinnamon

Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter.

Place all in a pot and simmer on low until thickened as desired. Adjust sweet/salt to taste. Spoon over Pork Roast, during last 30-60 minutes of Cook time and/or over the pork at the table.

The thicker Pork Loins will take 30-45 minutes a pound at 225, smoke to an IT of 145*F and rest...

Pork Brine

2-12oz.Cans Apple Juice Concentrate

1C Apple Cider Vinegar

1/4C Molasses

1/4C Mustard

1/2C Kosher Salt

2T Pickling Spice (optional)

1T Sage, rubbed

1Gal Water

 

[portlandroger]

JimmyJ,

Both your topper and your brine sound great.  I have a couple of questions.

Your [color= rgb(24, 24, 24)]Apple Pork Topper...[/color]

[color= rgb(24, 24, 24)]We are having baked apples for dessert, and this topper might be 'too much apple'.[/color]

[color= rgb(24, 24, 24)]Would craisins work as a substitute for the apples? [/color]

[color= rgb(24, 24, 24)]And a question about your brine...[/color]

[color= rgb(24, 24, 24)]How long should I soak the crown roast in the brine?[/color]

[color= rgb(24, 24, 24)]Thanks very much![/color]

 

[chef jimmyj]

I can't say for sure but I think a similar amount of Canned Whole Berry Cranberry Sauce could be substituted for the Apple Sauce, add some Craisins if you wish. I think I would leave the Vinegar out as well, the Cranberries are tart enough. Or you may try this Recipe, http://www.foodnetwork.com/recipes/emeril-lagasse/fresh-cranberry-compote-recipe3/index.html  , use Craisins instead of fresh Cranberries if that is what you have. Simmer for about ten minutes, then puree the Sauce and reduce it, over low heat, to the desired thickness. Skip the Cornstarch. Brine the pork over night or longer, 2 days won't hurt...JJ

 

[portlandroger]

Thanks very much.

225° until it's done is ok, with this cut of meat, is that correct?

If I didn't brine it, would 225° until it's done (145° IT) still be ok, or would it be dry?

Typically I use Hickory, a spicy rub, and plenty of smoke, for a BBQ flavor.  With this

I'd like it lighter, more "dinner" like.  I have Apple, Pecan & Cherry on hand.  Can you make a

suggestion for the wood to use?

Also, how about the rub?  The only rubs I've ever made are spicy BBQ type (Texas BBQ) rubs.

I'm thinking of spicing it as I would if I baked it in the oven - brown sugar, garlic, thyme leaves,

sage leaves, rosemary leaves, S&P and olive oil.  This works well in an electric oven, but with the

smoke, I'm questioning it.  Got any suggestions?

Thanks for your tips & experience!

 

[chef jimmyj]

With or without a Brine, cooking/smoking at 225*F to an IT of 145*F will give you outstandingly juicy Pork Loin. I have not seen a Pork Loin get dry unless the IT goes over 160*F or if my Mother, old school," undercooked pork will kill you ", cooked it... That combination of Herbs, Garlic and EVOO is classic for Pork and Lamb Roasts. It should be great smoked as well. Any one of you woods would be good but of those my choice would be Apple...JJ

 

[portlandroger]

Thanks for the advice.  Apple it is.

I took it off the brine at 12 hours.

Can you tell me about how long a 10.32 lb Crown Roast should take to cook at 225°?

 

[chef jimmyj]

Even at 10+lbs Loins are not very thick or dense and at 225*F to 145*F IT it will only take a couple of hours...JJ

 

[portlandroger]

Got it!

Thanks very much. I appreciate the tips.

 

[portlandroger]

I forgot to ask...

On the regular "cooking" web pages, they say 18 mins per pound at 350°, which would be 3 hours.

on another site  they say 1.5 hrs per lb to get to 155° - 165° IT.

This confuses me, if 225° will get my roast cooked in about 2 hours.

 

[jesper nielsen]

I have this pic. It was not my work

Sent from my iPhone using Tapatalk

 

[eman]

I forgot to ask...

On the regular "cooking" web pages, they say 18 mins per pound at 350°, which would be 3 hours.

on another site  they say 1.5 hrs per lb to get to 155° - 165° IT.

This confuses me, if 225° will get my roast cooked in about 2 hours.

Roger ,  Smoking 1.5 hours per lb at 225 degrees, a 10. 5 lb crown roast  It would take approx.15 hrs, Would more likely be 1 hr, per lb . But the 1/2 hour extra is added in planning in case  of temp variances ,stalls etc.